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annachan

Cantonese roast duck

13 posts in this topic

Got some duck legs in the freezer along with some homemade buns (Momofuku recipe). I'm wondering if I turn the legs into something similar to Cantonese roast duck or even Peking duck. Anyone tried it before?

Would I need to brine them? What kind of marinade? What temp and how long to roast for in the oven?

Suggestions/guidance much appreciated.

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the photos alone are worth checking this page

http://almostbourdain.blogspot.com/2010/12/chinese-roast-duck.html

but the recipe looks useful as well.

these versions

http://chinesefood.about.com/od/poultry/r/crispyroastduck.htm

http://www.chinesefoodrecipes.net/cantonese-roast-duck.php

suggest maltose as a possible substitute for honey in the basting sauce. has anyone used rice syrup for this? that might be tasty too.


corax

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Thanks for the links. I think all those recipes will work fine for a whole duck. The problem is that I don't have a whole duck. Other than the legs being smaller, it's also not completely covered by skin. Would the flesh dry up by being exposed to the air when drying as well as when it's cooked in the oven.

Also, I wonder if the seasonings would be too strong if it's directly on the flesh instead of being inside the duck.

I guess this isn't something people have tried. I'll do a little more research and see if I can figure out a way to deal with those issues.

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i see your point. maybe just a marinade for a couple of hours?

let us know what you discover!


corax

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Anna: I don't think you'd have to worry about the seasonings being too strong for the duck legs. I used to do chicken legs and wings with the kind of marinade in the third site:

http://www.chinesefo...-roast-duck.php

To roast the legs, I'd hang them in the oven with S-hooks. Place a pan of water under them and that will keep them from drying out.


Dejah

www.hillmanweb.com

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Anna: I don't think you'd have to worry about the seasonings being too strong for the duck legs. I used to do chicken legs and wings with the kind of marinade in the third site:

http://www.chinesefo...-roast-duck.php

To roast the legs, I'd hang them in the oven with S-hooks. Place a pan of water under them and that will keep them from drying out.

Dejah, can you post the link again. That one didn't work.

I don't have any s-hooks or anything similar to that on hand. I'll see if I can pick some up somewhere.

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Anna: I just buy some poultry skewers and bend them! I place one of the oven racks on the highest position, hang the pieces on it with a drip pan pf water underneath. I also do my char siu this way.


Dejah

www.hillmanweb.com

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The correct link is here.

Thanks!

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While searching for recipes, I came across this one: http://www.carolinemiliartiss.com/wp/?p=459

It's BBQ crispy duck legs. I don't have a BBQ right now so I cooked it in the oven (45 minutes @ 150c then another 10 minutes @ 200c). The texture did not resemble Cantonese roast duck much but the flavor is similar. It went really well with the steamed buns. I might experiment with this recipe more to see if I can get the meat to be more tender. Any suggestions?

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Anna: I just buy some poultry skewers and bend them! I place one of the oven racks on the highest position, hang the pieces on it with a drip pan pf water underneath. I also do my char siu this way.

S hook..... coat hanger and a pair of pliers. :laugh:


W.K. Leung ("Ah Leung") aka "hzrt8w"

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Anna: I just buy some poultry skewers and bend them! I place one of the oven racks on the highest position, hang the pieces on it with a drip pan pf water underneath. I also do my char siu this way.

S hook..... coat hanger and a pair of pliers. :laugh:

That may seem easy, but I have none of the above at the house right now. :sad:

I'll see what I can get my hands on the next time I hit the local variety or hardware store.

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That may seem easy, but I have none of the above at the house right now. :sad:

A picture of my home-made S hook:

Cantonese Roast Chicken with Nam Yu


W.K. Leung ("Ah Leung") aka "hzrt8w"

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